Recently, I tried out one more paneer dish which came out very well. This was Paneer Methi Chaman, adapted from the recipe by Master Chef Tarlaji Dalal. In this dish we make liberal use of greens like palak ( spinach), and methi ( Fenugreek leaves).

I chose not to deep fry the paneer cubes. Instead I lightly tawa fried them giving them a hint of golden brown. Likewise, I did not add fresh cream (2 tbsp) as recommended in the original recipe.

Ingredients:

Paneer, 1 cup, cut into 1 " cubes

Spinach, (Palak), chopped, 4 cups

Fenugreek Leaves, (Methi), chopped, 2 cups

Dried Fenugreek Leaves ( Kasuri Methi), 1 tsp

Oil, 2 tbsp

Cumin Seeds (Jeera) 1 tsp

Onions, chopped, 1/4 cup

Asafoetida, (Hing), 1/4 tsp

Turmeric Powder, (Haldi),a pinch

Chilli Powder, 1/4 tsp

Coriander Powder, 1/4 tsp

Ginger-Green Chilli Paste, 1 tsp

Salt, to taste

Garam Masala, 1/4 tsp

Method:

Wash the spinach and fenugreek leaves thoroughly and chop them.

Add the chopped spinach and fenugreek leaves to boiling water and blanch them for 2-3 minutes. Immediately run them under a stream of cold water to help retain their green colour

Drain the water and puree the chopped spinach and fenugreek leaves in a mixer. Keep aside.

Add oil to a pan and shallow fry the paneer cubes till they get a tinge of golden brown. Flip them and lightly fry the other side too. Keep aside

Roast the dry fenugreek leaves in a pan till crisp. Keep aside

Heat oil in the kadhai and add the cumin seeds. When they sizzle, add the chopped onion and saute till they turn golden brown